Tomatoes – Fresh Off the Vine

One of the best things about summer is the joy of eating a delicious juicy tomato picked fresh in the field and delivered the same day to your farmers’ market. You won’t get tomatoes that are picked green and then gassed to ripen them for supermarket shelves. The flavor of a homegrown tomato surpasses even the “vine-ripened” ones you get at the store. The taste of fat slices of Early Girls in a simple tomato, basil, and mozzarella salad (Insalata Caprese), or beefsteaks stuffed with fresh seafood, or romas chopped into a salsa is enough to make anyone a convert to fresh tomatoes from the farmers’ market.

There are many varieties offered at the market, from little cherry, pear, and grape tomatoes, and striped green zebras, to large gorgeous heirloom varieties that come in shades from deep purple to bright yellow and orange variations. There are over 10,000 known varieties of tomatoes! Beefsteaks are large, juicy and great for slicing on sandwiches. Romas are hold up to sauces, salsas, and salads. Cherry, pear and grape tomatoes are small enough to pop in your mouth for a snack.

Tomatoes don't develop adequate flavor unless allowed to ripen on the vine. Seek out locally grown tomatoes whenever possible. They may not be as "pretty" as store bought, but beauty, of course, is only skin deep. Fragrance is a better indicator of a good tomato than color. Use your nose and smell the stem end. The stem should retain the garden aroma of the plant itself - if it doesn't, your tomato will lack flavor.

Once you have purchased these luscious tomatoes, please don’t store them in the refrigerator. The cold destroys the wonderful flavor. Place them in a paper bag on the counter and use within three days. If you must refrigerate, bring to room temperature before preparing or cooking to bring back some of the flavor.

Tomatoes are a great source of vitamin C, vitamin A, and fiber, as well as the nutrient, lycopene. Lycopene has generated widespread interest as a possible deterrent to heart disease and cancers. What is Lycopene? It is part of a group of nutrients known as carotenoids, such as beta-carotene and retinol. Research has shown that tomatoes are a terrific source for this nutrient, available in all tomato products.

Tomato Trivia:
• Yes, the tomato is known as a vegetable, but botanically-speaking it is a fruit.
• Tomatoes were once considered poisonous because it is related to Deadly Nightshade.
• Each man, woman, and child in the US consumes an average of 80 pounds of tomatoes each year.
• The highest concentration of vitamin C in tomatoes is in the jelly-like substance around the seeds.
• The key ingredient in 78% of Americans favorite recipes is tomatoes.

Mediterranean Tomato Salad
3 cloves garlic, minced
1 tablespoon salt
2 tablespoon mixed fresh herbs (thyme, oregano, basil)
8 ripe tomatoes, peeled, coarsely chopped
1/2 cup mint leaves
1 cup smoked mozzarella or gruyere, cubed

In a large salad bowl, mash garlic, salt and herbs. Add tomatoes and toss well. Let stand 30 minutes. Salt will draw moisture from the tomatoes for dressing. Stir in mint and cheese. You can add 1/2 cup ripe olives. Serve by itself or pour on top of mixed greens.